Steamed Asparagus with Poached Eggs
Ingredients
-
2
bunches
medium sized asparagus
-
4
large
eggs
-
to taste
kosher salt
-
to taste
fresh pepper
-
2
tbsp
Parmigiano Reggiano
Instructions
- Steam the asparagus until tender-crisp and then cool under running water.
- Drain the asparagus and divide it among four plates.
- Poach the eggs using an egg poacher or by following traditional poaching steps.
- Remove the poached eggs with a slotted spoon and place one on each plate of asparagus.
- Top with freshly grated salt, pepper, and Parmigiano Reggiano before serving.
Nutrition Facts (estimated)
Servings
4
Calories
114
Total fat
6g
Total carbohydrates
7g
Total protein
10.5g
Sodium
0mg
Cholesterol
0mg
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